Smoked nuts

Nuts, Mixed, Chili, Roasted, GirlyEgg

I make them at Eggtoberfest each year!


INGREDIENTS:
Cashews, raw
Peanuts, raw
Pecans, raw
Pumpkin Seeds, shelled & raw
Craisins
Golden raisins
Coconut chunks, unsweetened
Roasted Chili Oil
Brown Sugar
Dizzy Pig, "Red-Eyed Rub"
Sea salt




PROCEDURE:
1 Mix all nuts in large ziploc bag
2 Add enough Chili Oil to coat nut mix
3 Add enough Brown Sugar to coat nut mix
4 Roast in shallow pan (pizza pan or slotted pan lined with foil) at 400-450 for 10 min then mix and roast for another 5-10... keep an eye on since the sugar will make things burn faster... Nuts are done when the "pale" nuts begin to turn golden.
5 Take off egg and mix with salt, cinnamon and your favorite Dizzy Pig rub to taste. I used Red-Eye which is my fav!
6 Allow nuts to cool before serving so the nut will get to their "toasted" consistency.
7 I usually buy cashews, almonds, peanuts, pumpkin seeds, unsweetened dried coconut. If I really want to "impress" (i.e., spend $$), I throw in a few macadamia and pistachios. I usually add craisins, golden raisins and dried apricot (diced) for color. I've thought about adding other dried fruits, but most are candied and I really don't care for "too sweet" - though the chili oil will temper some of that... One thing that I would caution against is sunflower seeds... too small and fall through the pan...learned that the hard way...
8

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9 Lynn J., Atlanta
10 Eggin Ain't Just for Boys!


Recipe Type
Snack

Recipe Source
Source: BGE Forum, GirlyEgg, 2009/12/12


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Nuts, Almonds, Smoked, Sweet & Spicy, W/Dried Smoked Apricots, Chuckls

I've been working for some time on perfecting my smoked almond recipe and techniques. I'd like to present now my "Chuckls' Sweet and Spicy Smoked Almonds" recipe for the Big Green Egg. Note that my objective was to keep a bit of fire in the product, develop a technique that allows the coarse-grained kosher salt and turbinado sugar to stick, and, of course, imparts that wonderful BGE-smoked flavor.You'll be amazed at the flavor these almonds have. The dried apricots really soak up the marindade & after smoking them they pack quite a punch!


INGREDIENTS:
1/3 cup soy sauce
2 Tbs maple syrup (or substitute 1 tbsp blackstrap molassas)
1 tsp Tabasco sauce (leave out for not so hot)
1 Tbs chile sauce (sambal oleck or the Vietnamese Rooster brand)
2 tsp Worcestershire sauce
1 lb natural (raw) almonds
6 dried apricots, cut with kitchen sissors to almond size
1 1/2 Tbs kosher salt
1 1/2 Tbs turbinado sugar




Preparation Directions
1 Whisk together the marinade (first five ingredients). Add the almonds and apricots. Let sit for 2-3 hours, stirring to recoat the ingredients occasionally. Actually, if you are in a hurry, 20 minutes will do it.
Cooking Directions
1 Mix the sprinkles (salt and sugar) together in a small dish. Separate the almonds from the marinade, saving the marinade. Put the almonds in a perforated veggie wok sprayed with Pam. Prepare your Egg for indirect at 300 deg or a bit less (I use a pizza stone). Add some hickory chunks or your favorite mild smoke, then cover your pizza stone with aluminum foil. Put the wok in the egg, spaced up off the pizza stone with some firebrick. Sprinkle with a bit of the sugar/salt mixture.
Special Instructions
1 Let smoke for 10-15 minutes, then here's the secret. Open the egg, stir the almonds around with a wooden spoon, and baste with some of the remaining marinade. Sprinkle on more of the sugar/salt mixture. Repeat every 15-20 minutes until the marinade is gone, and so are the sprinkles. The secret is to keep basting with the marinade until it's gone. This technique will develop a nice coating on the almonds that will hold the sprinkles really well.
2 Cook time is an hour and a quarter to an hour and a half. Be sure to keep a close eye on the almonds during the last part of the cook, and stir often. Don't let them burn!


Recipe Type
Snack, Vegetarian

Recipe Source
Author: Chuckls chuckgpgs@yahoo.com

Source: BGE Forum, Chuckls, 2005/12/11

Nuts, Almonds, Smoked, Boccie & Nikkig


Ingredients
2 cups raw almonds
water to cover
2 Tbs olive oil
table salt
Dizzy Pigs Swamp Venom




Procedure
1 Start with raw almonds. These can be found in the baking section of your grocery store. Chef's Naturals are what I find locally. Measure out 2 cups.
2 Soak in water for 10 minutes. Why soak? You will find that your seasonings fall off after a short time. Salt just doesnt want to stay on the almonds. Through some trial and error, attempts of soaking in a brine solution etc. I have settled on a short soak in water to help with this. The salt now melts onto the almonds. In addition if the almonds are soaked long enough they will swell in size, and it will change how dense they are after roasted. 10 minutes wont swell the almonds much at all. If you prefer this, use a warm water and soak 20-30 minutes. Try it both ways and see what you like the best.
3 Now drain well and coat with olive oil. About 2 tablespoons will be enough. Mix well with your hands.
4 Now season well with table salt. Do not use kosher salt as the grains are too big and will just fall off after a short time. For an added kick use Dizzy Pigs Swamp Venom seasoning. The following pictures show a batch done with the Swamp Venom.
5 Use the seasoning generously while mixing the nuts using your hands. Ok use kitchen spoons if your a real wimp :-) It isnt real cooking unless you get your hands dirty somewhere in the process!
6 Use a pan with sides. Or you can use tin foil with the ends folded as sides. I use a vegetable pan I found in the camping section of a department store. I cover the bottom with foil to prevent burning the almonds through the holes of the pan.
7 Once the cooker is stablized at 325deg, place a small amount of Plum wood and wait until it is smoking well. Any fruit wood should work just fine. Place your pan on the cooker.
8 Stir every 5 minutes, and recoat with your seasoning each time. You'll only do this twice since the almonds will be dried enough after 10-15 minutes that any added seasoning wont stick anyhow. After 20 minutes or when the almonds look right (this is of course a judgement call on your part) remove from the cooker and allow the almonds to cool. They will be soft until cooled, and will possibly be quite noisey while they are cooling and some will crack open.
9 The almonds have a good color after 20 minutes and are done just right here:
10 Thats it, enjoy!


Servings: 1

Recipe Type
Snack, Vegetarian

Recipe Source
Author: Boccie & Nikkig

Source: BGE Forum, Boccie & Nikkig, 2003/04/05